Make the dough

1. Mix all ingredients in a mixer bowl with the paddle attachment. Beat the dough for 10 minutes until it is extremely pliable and pulls away from the side.
2. Place the teaspoon of extra lard over the dough and rest it for at least 90 minutes, covered with a bowl you’ve warmed for a few seconds on the stove.  Place the dough in a warm spot with no drafts.

Stretching the dough

1. Use a small sieve to sprinkle a cotton or linen tablecloth on a large counter or card table.  Rub the flour into the cloth, making sure that the tablecloth is covered with a fine layer of flour.
2. Sprinkle a small amount of flour on the dough, and then begin patting it into a rectangle with your hands. Do not knead the dough.
3. Flour the backs of your hands (take off your rings), then gently stretch the dough until it resists. When the dough springs back, stop. You can hang it off the end of the table to encourage it to stay stretched, but once it resists you, leave it.
4. Continue to pull the dough, moving clockwise around the table, pulling one side of the dough at a time.  Do not rush this process.  Always move at the speed of the dough, never coaxing it to stretch faster than the time it takes to recover.
5. Gradually the dough will get thinner and thinner. You’re shooting for the dough to be transparent and about 3 feet by 3 feet.  You should be able to see the pattern of the tablecloth beneath the dough.

Finishing and baking the strudel

1. When the dough is fully stretched, use your wet pastry brush

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   to gently brush the melted butter over the entire surface of the dough.  Get down at eye level to make sure that every inch of the dough is brushed.
2. Scatter breadcrumbs over the butter.
3. Mix the sugar and the cinnamon and keep it handy.
4. Choose one edge and place all of the apple filling about 6″ from the edge in one long log shape.
5. Tuck the dough over the apples, using the edge of your hand to tamp down the edges, sealing in the apples. Brush off the excess flour with your dry brush, and then brush it with butter (wet brush). Sprinkle cinnamon sugar over the buttered top of the log.
6. Grab the tablecloth firmly along the width of the strudel and quickly flip the dough back onto itself. 
7. Brush off the excess flour, butter the next flip of the strudel, and add cinnamon sugar as before.
8. Continue to flip the strudel, following the same steps until you get to the end of the dough. Tuck the last bits of dough under the strudel.
9. Use a knife to cut off the ends past the filling. You can cut these ends into smaller strips and bake them on your sheet too. Strudel ends are the best!
10. Lift the whole strudel carefully onto your baking sheet, forming it into a letter S (for strudel!). Cut small vent holes with the tip of a knife along the whole length.
11. Bake for 55-60 minutes or until the strudel is crisp and a lovely golden brown.
12. Dust with powdered sugar before cutting into slices.